Protein Brownies with Collagen
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Why We Love This Recipe
Life is all about balance, and we try to share a fairly equal number of crazy indulgent and super healthy recipes on the site. Because sometimes you want a gooey caramel brownie and other times you need a great vegan stir fry tempeh – and we love ’em both and everything in between in fair amounts.
Then there are those magical moments when you discover a recipe that perfectly combines decadence with a nutritious twist. Folks, THIS is one of those moments.
This Collagen Protein Brownies recipe… is SO ridiculously delicious! In fact, it’s so delicious you would have no idea that it is sugar-free, gluten-free, grain-free, and packed with protein and collagen.
- Almond flour – for a soft crumb without gluten
- Chocolate protein powder – or a mix of protein powder and collagen powder
- Erythritol sweetener – instead of refined sugar, or coconut sugar
- Cocoa powder – unsweetened and high-quality
- Baking powder – for tender collagen brownies with a soft rise
- Salt – a pinch to balance the sweetness
- Butter – melted, or melted coconut oil
- Eggs – room temperature are best for baking as they mix more easily into the batter
- Vanilla extract – for the best-tasting brownie
- Chocolate chips – your choice of keto-friendly or regular
Nutrition Notes to Get Started
It’s really hard to determine the nutritional facts on this high protein brownies recipe because you have so many protein powder and collagen powder options to work with, all with varied nutritional information. (Such as whey protein, pea protein powders, and other plant-based protein forms.) Therefore, the nutritional facts in the recipe card below are just a guide. You will need to calculate the macros with the exact ingredients and brands you use if you stick to a strict diet.
You can use any sort of keto sweetener, OR don’t worry about the carbs and just add good old-fashioned granulated sugar. You can also use all chocolate protein powder, all chocolate collagen powder, or a combination of ½ cup of protein powder and ¼ cup of collagen powder to get an extra boost for your hips and joints. You can use melted butter for the fat in the recipe, or melted coconut oil for a dairy-free option, and you can use low-carb chocolate chips or regular chocolate chips.
Even with all these healthy options, these brownies are rich and decadent – the perfect treat when you’re trying to stick to your low-carb high-protein diet!
How to Make Protein Brownies
Preheat the oven to 350°F. Set out a large mixing bowl and an 8 x 8-inch baking dish. Grease the baking dish on the bottom and sides of the pan. Set aside.
In the bowl, add the almond flour, protein powder, collagen powder if using, erythritol sweetener, unsweetened cocoa powder, baking powder, and salt.
Mix well to combine.
Then mix in the melted butter (or coconut oil), eggs, and vanilla extract.
Once smooth, mix in 3/4 cup of the chocolate chips.
The batter will be very thick and dense. Press the batter into the prepared baking dish, in an even layer. Sprinkle the remaining chocolate chips over the top.
Bake for 25 to 30 minutes, until the center is puffy.
Get the Complete (Printable) Protein Brownies Recipe Below. Enjoy!
Cool for at least 15 minutes in the dish before cutting and serving.
This protein brownie recipe makes 12 large or 16 smaller brownies.
Baking is a science, not an art: Be sure to use proper measurements and add ingredients as directed in the recipe.
Include other brownie add-ins like chopped walnuts or pecans or other flavored baking chips like peanut butter chips, mint chips, or caramel chips.
Do not over-mix the batter. Stir just enough to combine the ingredients, then stop. Over-mixing protein brownie batter will make super dense treats.
Also, do not overbake. Remove the brownies from the oven as soon as the edges are set and the center begins to puff up. Check the center with a knife or toothpick to see that it comes out clean.
This healthy brownie recipe is best if served at room temperature within the first 48 hours.
Frequently Asked Questions
Yes, these are SO good! Perfectly dense, a bit chewy, crumbly… so much goodness. Plus, you get the added benefit of muscle-building protein without refined sugars or heavy carbs.
A fudgy brownie will have a soft, almost gooey center that feels nearly underbaked – but isn’t. Chewy brownies, on the other hand, are baked solid throughout and have a bit of chew to the bite.
Depending on the ingredients you purchase and compared to what store-bought brands we’re talking about, yes it can be much cheaper to make brownies from scratch. We are BIG fans of our homemade Ghirardelli Brownie Mix!
They are best if served within the first 48 hours. Wrap very well and store in an airtight container if planning to save for several days.
Typically brownies freeze well for up to 3 months. However, protein brownies made with collagen won’t hold their nice texture quite so well if frozen and thawed. So, yes, you can technically freeze them by wrapping them in plastic wrap and sealing them in an airtight zipper bag – but I don’t really recommend doing so.
Looking for More Healthy Dessert Recipes? Be Sure to Also Try:
- Cream Cheese Fat Bombs
- Best Coconut Milk Ice Cream
- Chocolate Chia Seed Pudding
- Paleo Frozen Hot Chocolate Pops
- Magic 4-Ingredient Chocolate Chip Cookies
Protein Brownies with Collagen Recipe
- ¾ cup almond flour
- ¾ cup chocolate protein powder or ½ cup protein + ¼ cup collagen powder
- ¾ cup erythritol sweetener or granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 10 tablespoons melted butter or melted coconut oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup keto chocolate chips or regular
- Preheat the oven to 350°F. Set out a large mixing bowl and an 8 x 8-inch baking dish. Grease the baking dish on the bottom and sides of the pan. Set aside.
- In the large bowl, combine the almond flour, protein powder, collagen powder if using, erythritol sweetener, unsweetened cocoa powder, baking powder, and salt. Mix well to combine.
- Then mix in the melted butter (or coconut oil), eggs, and vanilla extract. Once smooth, mix in 3/4 cup of the chocolate chips.
- The batter will be very thick and dense. Press the batter into the prepared baking dish, in an even layer. Sprinkle the remaining chocolate chips over the top.
- Bake for 25 to 30 minutes, until the center is puffy. Cool for at least 15 minutes in the dish before cutting and serving.
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